After seasoning with an ‘all purpose’ seasoning and brought to room temperature, I seared the chops for one minute each side; then covered the pan and braised on a low heat for five minutes each side. Finally, I uncovered the chops and browned them on high heat. I then used the juices to make a little gravy and served them with mash and peas. Deliciously succulent, tender and tasty; just love these chops!